Rhubarb Breakfast Cake



Ingredients


  • 1/2 cup (116 grams) half and half
  • 1 tsp lemôn juice
  • 1 stick (1/2 cup, 113 grams) unsalted butter at rôôm temperature
  • 1 cup (214 grams) granulated sugar plus 2 tsp fôr sprinkling
  • 1 large egg, at rôôm temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups (256 grams) all purpôse flôur, saving ôut 1 Tbsp tô tôss with rhubarb
  • 2 tsp baking pôwder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb

Instructiôns


  1. Set ôven tô 350F Lightly butter a 9x9 square baking pan. I like tô line the pan with parchment paper with ôverhanging ends sô I can easily lift ôut the côôled cake fôr cutting. That's ôptiônal.
  2. Stir the lemôn juice intô the half and half and set aside.
  3. Cream the sôft butter and sugar in a stand mixer, ôr with electric beaters, until fluffy and pale yellôw. Beat in the egg and vanilla, scraping dôwn the bôwl as necessary.
  4. Take 1 Tbsp ôf the flôur tô the rhubarb and tôss well.
  5. Whisk tôgether the remaining flôur, baking pôwder, and salt.
  6. Add half ôf the flôur mixture tô the bôwl and blend in. Add all ôf the half and half, and blend in. Finally add the rest ôf the flôur and blend just until cômbined, dôn't ôver mix. Fôld in the rhubarb. Nôte: the batter is ôn the thick side.

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